Aired (March 9, 2025): Ano-ano ang mga level up na luto ni Juan gamit ang itlog? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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FunTranscript
00:00In front of the egg cooking tonight.
00:14But it's not just a simple egg cooking, okay?
00:20Because it's more extreme.
00:22The good thing about this is that when you're fixing it, you can stretch it like this.
00:27Because it moves like this.
00:29It's like you're in a...
00:30It's dry. We can stretch it.
00:31We can stretch it.
00:32But we can replace it.
00:33We can replace it.
00:34Why do we have to struggle sometimes in life?
00:39Buy some abnoy.
00:40Abnoy is right.
00:41What does it taste like?
00:42It's tasty.
00:44Exotic and extra challenge.
00:47Instead of throwing away the egg of the fish, we just cooked it.
00:52The battle is exciting and extra level.
00:59It's Julienne.
01:00Julienne.
01:01San Jose.
01:04Julienne Ward.
01:06What is this? Let me see.
01:10It's an eggplant.
01:15I just got on the list of the best egg dish in the world.
01:19I wonder what are the level up dishes in favorite egg week 1.
01:27Aside from chicken eggs, one of the best eggs is the egg of the duck.
01:33But what if the egg itself is already rotten?
01:38Exciting or just exit?
01:42Here in Laguna, there is a big traditional snack that goes well with vinegar and salt.
01:54At first glance, it looks like a pancake or bibingka.
01:58But it's made from the rotten egg of the duck.
02:02Because my brother loves bibingka.
02:07Join me, fellow wanderers.
02:09In Laguna, let's look for that snack.
02:17Yes fellow wanderers, we are here in Laguna where there are a lot of ducks and rotten egg.
02:22Now, we are with Tata Inardo.
02:25Tata Inardo, say hi.
02:27Hi.
02:28Tata Inardo, after you harvest, what is the next step?
02:35After the harvest, we bring it to the incubator.
02:42Tata, what do I hear in the back?
02:45What you hear on the other side is also an incubator.
02:50Incubator?
02:51Incubator.
02:52Spell?
02:55I'm ready.
02:56How long have you been laying eggs?
02:59It's been 27 years already.
03:01Wow, it's been a long time.
03:03Can we take a look?
03:05Yes.
03:06It is said that these eggs need to be placed in the incubator to remain warm.
03:15Can I help you?
03:16Of course.
03:17Tata Inardo, there is a possibility that this will become an egg, and there is a possibility that this will become an egg.
03:26Yes.
03:27Because not all the eggs that I put in, we can't say that it's always perfect.
03:33Because there are also tenoy, apnoy, and the ones with chameleon.
03:37But what I noticed is that the eggs are big.
03:40That's because it's a rotten egg.
03:43One day, Tata Inardo gets up to 400 eggs.
03:49The good thing about this is that when you fix it, you can stretch it.
03:54Because it moves like this.
03:56It's like you're in the water.
03:57It will dry up, we can stretch it.
03:58But we can flip it over.
04:00Yes, we can flip it over.
04:01Why do we make life difficult sometimes?
04:04Within 25 days, he will put it in the incubator.
04:09And then he will transfer it to the hatcher within three days.
04:14This is where the eggs hatch and become eggs.
04:18Sir, you've been here for a long time.
04:20Do you have a name for that egg?
04:24Yes.
04:25What's its name?
04:26Lando.
04:27Lando?
04:28Yes.
04:29Can I name this one?
04:30Yes, you can.
04:31Because when I was young, my mother taught me that.
04:35What's its name?
04:36Charlie.
04:39To know if the egg is perfect or rotten, they look at it in the light.
04:45If it has roots, it can become a female.
04:48And if it doesn't, it means that it doesn't have a female.
04:53And there's an indication that it can become a male or a female.
04:57It has the right to become a male if the egg has no female.
05:01But do you think it's happy to become a male?
05:04Or is it happy when it's alive?
05:06It's happy when it's alive.
05:08It's beautiful.
05:09We're going to buy a male.
05:12Hello.
05:13Can I have a look at this egg?
05:16Wait.
05:17Bibingka.
05:18Bibingka is my favorite.
05:20How can I make that?
05:21I'll teach you how to make it.
05:23We're going to continue.
05:25I'll go with them.
05:31Just kidding.
05:32Let's go.
05:36To make Bibingka, you need a rotten egg.
05:41Nanay Tess said that she's going to give you a rotten egg from when she was still a baby.
05:47I just gave it to my mother.
05:48When my mother passed away, I took care of it.
05:51I'm not cheating.
05:53I'm not cheating.
05:54Even if it's from far away, even if it's from a foreign country,
05:56I ordered it so that I can bring it to a foreign country to taste.
06:00Because it's really delicious.
06:01Can we start now?
06:03Let's just mix it.
06:12Just mix it well to scramble the egg.
06:16This needs to be crushed first.
06:20What do you call it?
06:21Crushed?
06:22Yes.
06:23Crushed.
06:24So that it won't clump.
06:25Then,
06:26I'll hold the fork.
06:27Okay.
06:28Okay.
06:32After mixing it, wait for 15 minutes.
06:37Then, you need to mix it so that the inside of the rotten egg will be cooked evenly.
06:43This is how the rotten egg smells like.
06:45It's like tofu.
06:46It has a different taste from tofu.
06:48You just need to add some delicious vinegar.
06:51Spicy vinegar.
06:52You'll add chili and garlic, right?
06:55It's already spicy.
06:56There's no chili.
06:57The chili is already included.
06:58Yes, that's right.
06:59Just add garlic.
07:01That's it, right?
07:02Yes.
07:03You did a good job, Mpoy, in selling the rotten egg.
07:06Here it is, Mami Sue.
07:08It's almost cooked.
07:10You can add some mushrooms.
07:12For example,
07:13like bamboo shoots.
07:15It's different.
07:16It has a different taste.
07:17This is really original.
07:19It's just egg.
07:20It's original flavor.
07:21It doesn't have tomatoes.
07:22It doesn't have ginger.
07:25To complete the rotten egg,
07:28we'll cook the top part at the same time.
07:32Let's put it on low heat.
07:35Let's see if it's cooked.
07:36Let's see.
07:381, 2, 3, Jet!
07:41Ta-da!
07:42The rotten egg is cooked.
07:45Alright!
07:50It's delicious.
07:51It's delicious.
07:52It's like balut.
07:53Like tofu balut.
07:55Are you ready to sell?
07:56You know how to cook.
07:58You know how to cook.
07:59You've eaten already.
08:00Let's taste it first.
08:01It's ready.
08:02Let's sell it.
08:03Night test.
08:04Game.
08:06There you go, Wanderers.
08:07As you can see,
08:08I changed my clothes
08:09so that we can attract more customers.
08:11Okay?
08:14Here we are.
08:15We're the first customers here.
08:19Okay.
08:20Just buy the rotten egg.
08:22Go, Mpoy!
08:23Do your best
08:24so that we can attract more customers.
08:25Night test.
08:26Let's buy.
08:27Let's buy.
08:28The third contestant.
08:30Oh, it's a customer.
08:3220 pesos.
08:33Okay.
08:34Night test.
08:3520 pesos.
08:37Oh, I tasted it.
08:39I'm wearing three badges.
08:43See?
08:44How does it taste?
08:47It's delicious.
08:48Yes.
08:50Mami Sue,
08:51I'll let you taste Mpoy's rotten egg.
08:54There you go.
08:56Here, Mami Sue.
08:5720 pesos.
08:59I'll let you taste Alex's rotten egg.
09:02It looks like you really enjoyed wandering
09:05and exploring the rotten egg market.
09:09The rotten egg in Laguna is traditional.
09:12That's why I'm used to it.
09:14It's delicious.
09:15The word rotten egg,
09:17abnoy,
09:18if we look at it,
09:19it has a meaning.
09:20It's not normal.
09:22When you say abnoy,
09:23it has a meaning.
09:25Abnormal.
09:26Actually,
09:27it's a corrupt word
09:28from the word abnormal.
09:29There are other places
09:30where when we say abnoy,
09:32it's not actually rotten.
09:35If it's not...
09:37Maybe this is the root
09:38of the Filipinos' misunderstanding.
09:42Watch out for the return
09:43of iWonder
09:44from eggstreme to eggzotic.
09:46Another Filipino pun
09:48when it comes to eggs,
09:49pugo.
09:51If you say tusok-tusokbide
09:53on the street,
09:54it's a robbery scene
09:55of color pongka
09:56that is taught.
09:59In restaurants and restaurants,
10:01this is always robbed.
10:07But what is this pugo
10:08that at first glance,
10:09you think it's wrapped?
10:13The answer,
10:14wonder,
10:15pugulot.
10:17It's not like the wrapped egg
10:18of a duck,
10:19pugo's egg is pugulot.
10:22In a week,
10:23this egg of a diva
10:24can be made
10:25into five pieces.
10:28Last but not least,
10:29content creators online,
10:31pugulot is also being robbed.
10:35Here in the province of Tarlac,
10:36the small pugulot
10:39is given as a blessing
10:40to our brother,
10:41Joey.
10:43When I started
10:44raising pugo
10:45in 2015,
10:46I only started
10:47with less than 1,000 heads.
10:49That's around 900 plus.
10:51Currently,
10:53we have more than 5,000
10:55currently.
10:56Pugulot earns better
10:59because the price
11:00is more than double.
11:03If the demand
11:04for pugulot is good,
11:06even if it reaches
11:07six digits,
11:08you can earn it.
11:10Currently,
11:11we have around 70 boxes
11:14that produce
11:167,000 to 8,000 eggs
11:20weekly.
11:23A little trivia,
11:25pugulot is raised differently
11:27than the typical pugo
11:28that is served with rice.
11:30Female pugo
11:32can produce
11:33ordinary pugo
11:35that is not related
11:36to male pugo.
11:39Typically,
11:40male pugo
11:41is raised by
11:42the female pugo.
11:43This is the brown pugo.
11:44This is the female pugo
11:45that produces eggs
11:47without any male.
11:49They can produce
11:50because of the food.
11:51This is the typical
11:52egg-raising pugo
11:54that they use
11:56to sell eggs
11:57in the market.
12:00But in producing pugulot,
12:02male pugo
12:03need to participate.
12:07In our case,
12:08we produce pugulot
12:09because it is safe
12:10for us to produce pugulot.
12:11So, we need male pugo
12:13to fertilize the eggs.
12:17Pugulot can also be sold
12:18because if the eggs
12:19are collected early
12:20or late,
12:21it can easily
12:22get rotten
12:23and can be
12:24wasted.
12:28Pugulot is time-out
12:29for now
12:30because Jody
12:31will let us taste
12:32her special dish,
12:33Pugulot Sisig.
12:36Kawanders,
12:37now we will cook
12:38Pugulot Sisig
12:40which will also include
12:42male pugo.
12:47This is just like
12:48the usual process
12:49and ingredients
12:50of sisig.
13:00Next is the pugulot.
13:05A little bit of water
13:06and sizzle.
13:07Pugulot Sisig
13:08is now sizzling.
13:15Kawanders,
13:16now we will cook
13:17Pugulot Sisig.
13:29Pugulot tastes
13:30like this.
13:31Pugo is
13:32delicious.
13:35Pugulot
13:36tastes like this.
13:37Pugulot and Pugulot
13:38are the same.
13:39However,
13:40when you eat Pugulot,
13:41you don't throw it away.
13:44You can eat it
13:45directly.
13:46It's not like
13:47the big pugulot.
13:49But even though
13:50it's small
13:51and moderately,
13:52Pugulot
13:53has an effect
13:54on our body.
13:56For every one
13:57egg of chicken,
13:59the equivalent
14:00of quail's egg
14:01is nine pieces.
14:04One egg
14:05will give you
14:06243 cholesterol.
14:08If it's a lot,
14:09it won't be
14:10good for our health.
14:12Alternate
14:13will be fine.
14:15Egg whites
14:16will be fine.
14:18Jovee's advice
14:19to those who
14:20want to enter
14:21the pugulot business.
14:23They say
14:24in any business,
14:25the owner
14:26really needs
14:27to start here.
14:29I myself
14:30started
14:31raising pugulot
14:32so that later on,
14:33if there's a problem,
14:34at least I know
14:35how to address it.
14:36It's different for me
14:37to have an owner.
14:38It's different for me
14:39to be working.
14:40Don't
14:41insist on
14:42pugulot.
14:43Because the
14:44nature of life
14:45might not
14:46allow you
14:47to be pugulot.
14:48Oh my God,
14:49look at this
14:50egg that Emma
14:51gave me.
14:52There's a lot.
14:53It might get
14:54rotten.
14:55It's good
14:56that we have
14:57Chef Mario,
14:58the master
14:59of Filipino food.
15:00He has been
15:01a chef on a ship
15:02for more than
15:0320 years
15:04at the
15:05Philippine
15:06Chefs Association.
15:07Aside from this,
15:08he's also a certified
15:09chef of the
15:10World Association
15:11of Chef Society.
15:12There's a lot of
15:13eggs.
15:14So we can
15:15make a torta.
15:16According to
15:17Chef Mario,
15:18there are
15:19different ways
15:20to make
15:21an eggplant
15:22first.
15:23And it's
15:24easier to do.
15:25You can
15:26boil the
15:27eggplant first.
15:28You can
15:29soak it
15:30in water
15:31so that
15:32it's easier
15:33to peel.
15:34It's easier
15:35to cook.
15:36Yes.
15:37We'll soak it
15:38in cold water.
15:39After soaking it,
15:40we'll soak it
15:41in cold water
15:42so that
15:43it's easier
15:44to peel.
15:45There it is,
15:46Chef.
15:47This is
15:48okay.
15:49Ready
15:50to torta.
15:51Aside from
15:52boiling the
15:53eggplant,
15:54you can also
15:55torta it raw.
15:56Cut it
15:57into small
15:58pieces.
15:59Julienne
16:00is what
16:01we're
16:02cutting.
16:03Julienne
16:04San Jose.
16:05Julienne
16:06world.
16:07Mix
16:08the tomato,
16:09onion,
16:10and season
16:11with
16:12pampalasa.
16:13You can
16:14also
16:15cut it
16:16into
16:17small
16:18pieces.
16:19Julienne
16:20world.
16:21Julienne
16:22world.
16:23Julienne
16:24world.
16:25Thank
16:26you for
16:27your
16:28time,
16:29without
16:30you I
16:31wouldn't
16:32be
16:33here right
16:34now.
16:39Jенным
16:51Hahaha!
16:52The eggplant is now gone!
16:56I told you, there's no more eggplant!
16:57It's actually eggplant!
16:58Right?
17:01So next, what we're going to do is this, the grilling.
17:04As we all know, if the eggplant is really torta, it's grilled.
17:08Let me show you how to do that.
17:17Soak the eggplant in cold water so it's easier to peel.
17:25There.
17:26Then add the pampalasa.
17:29After we add the pampalasa, we're going to fry it.
17:35Mmm!
17:36I can smell it now, Mommy Sue!
17:42Presenting, Tortang Talog!
17:47So this is the chef that you're going to cook today.
17:49This is his own recipe.
17:52Tortang Talog.
17:54Level up to the maximum, to the highest level.
17:58That's right.
17:59Then we have micro-greens and edible flowers.
18:02Edible flowers.
18:03I've been eating this for a while now.
18:05Don't worry.
18:08Sauté the onion and longganisa.
18:11Mmm.
18:12The torta and longganisa go well together.
18:23This is how you eat a torta with longganisa.
18:26That's the tortilla,
18:30and this is the longganisa.
18:31And when you eat a torta with longganisa,
18:35you have the longer piece of tortilla.
18:37And the longanisa, they're just like that.
18:42But it's delicious.
18:43The taste is different, it's big.
18:45After a while, you won't think of it as a torta.
18:48It's like you're eating something else.
18:54Wait a minute, Mami Sue.
18:55How did the egg dish become a tortang talong?
18:59Is it because of the eggplant?
19:01There are different types of omelette.
19:03There's a sponge omelette with tomatoes,
19:06onions, ham, ham and cheese.
19:09This is what we call an omelette.
19:10It means something, vegetable or meat,
19:13that you wrap it in an egg.
19:15That's an omelette.
19:16That's why it's called an omelette.
19:18This is an eggplant.
19:21We wrap it in an egg.
19:22So it's an eggplant omelette.
19:24Eggplant omelette.
19:28Now I know.
19:31There you go, Kawander.
19:33Always remember,
19:34can you level up the simple egg dish?
19:40Next!
19:41In Quezon City, there's a type of omelette called patoy na itlog.
19:43It's not round, it's not oblong, but it's crushed.
19:47What is this?
19:52Here in the area of Project 6 in Quezon City,
19:54there's also an omelette in the kitchen.
19:56In Project 6 in Quezon City,
19:57there's also an omelette in the kitchen.
19:59But their omelette is not oblong, but it's crushed.
20:05Kawander, are you familiar with bihud?
20:08Bihud is what we call an omelette of tuna or golden fish.
20:13It's one of the things that our Kawander
20:16brings back to this restaurant in Quezon City.
20:19This is the third generation of this restaurant.
20:22The recipe of bihud is inherited from our Kawander,
20:25Mark, by his grandfather.
20:27Mark will tell you a story.
20:29In the 1980s, my grandmother started this
20:32to cater for the caddies near the golf course.
20:38Instead of throwing the fish eggs,
20:41we just cooked it.
20:43That's why bihud has been eaten for almost 50 years
20:47in their restaurant.
20:49Mga Kawander, we will show you how to cook bihud
20:54that you can only taste here in Project 6, Quezon City.
20:57Let's go!
21:00This is Ate Adele who has been cooking for us for 15 years.
21:04We will show you how to cook bihud.
21:10The process of making bihud is very simple.
21:14Just saute it with garlic, onion, and tomato.
21:20Mark's tip to make it more flavorful,
21:22don't mix the eggs while sautéing.
21:27Season with seasonings.
21:32A little boil.
21:34And the sauteed bihud is ready to serve.
21:41It's okay.
21:42It's delicious.
21:43This is served with a little soy sauce with chili and calamansi.
21:47It's very delicious.
21:52The taste of natural eggs.
21:53It's my first time to taste this.
21:55It's delicious and I enjoy it.
22:01Next to I Wonder,
22:02Juan's all-round dish is known as the most delicious egg in the world.
22:08I wonder, why do we love eggs?
22:12It's easy to cook.
22:14It's easy to consume.
22:17It's easy to buy at a convenient price.
22:22It's easy to sell.
22:23It's easy to eat.
22:24And it contains various elements that are good for our health.
22:32But according to an expert,
22:33it's still hard to eat eggs.
22:36You can't eat it daily.
22:38The advice is to eat eggs three times a week.
22:41If you eat a lot of eggs, your cholesterol level will increase.
22:45You will have hyperlipidemia, heart disease.
22:48It can also be poisonous in large amounts.
22:51It can cause blood clots or bleeding in the blood vessels of our hearts.
22:56Or heart disease in other words.
23:00Let's find out what's the secret of cooking eggs in Juan's heart.
23:09For me, I like Pugulot more because it's delicious.
23:13It's perfect in taste.
23:16Tortang Talong is also the best.
23:22Pugulot is delicious.
23:25Tortang Talong is more delicious.
23:26It's more flavorful.
23:27Tortang Talong is common but the taste is different.
23:33And the winner is Tortang Talong.
23:35Yay!
23:37But Tortang Talong is not only in Juan's taste,
23:40but also in the taste of the people of Banyaga.
23:43In just 2025,
23:45Tortang Talong became the top 2 best egg dish in the world.
23:49What's the secret of cooking eggs in your heart?
23:57So here's what we're going to see today.
23:59Eggs are like everything in the house.
24:04That's why it's easy for us to make recipes.
24:06If you have topics that you want to talk about,
24:09just email to iwondergtv at gmail.com.
24:12I am Susan Enriquez.
24:14Join us every Sunday night on GTV.
24:17Juan's questions will be answered here in
24:22iWONDER!